An easy and colorful quinoa and edamame pilaf combines two high-protein plant foods in one tasty dish. Using good-quality frozen vegetables eases the prep. Depending on what else you’re serving, this can be a side or main dish.
If you enjoy Japanese eateries, chances are you may have snacked on fresh green soybeans, aka edamame, while awaiting your sushi (where part of the fun is popping them out of their shell). Make this dish quick and easy by starting out with frozen, pre-shelled edamame.
With an easy-to-love flavor and great protein content, edamame are a fantastic addition to pilafs, noodle dishes, and salads.
Edamame can be found fresh in some stores (and even more occasionally, seasonal farmers markets) but is most commonly found in the frozen vegetables section of well-stocked supermarkets. Find out lots more in this site’s Guide to Edamame.
Quinoa has become a staple in plant-based kitchens. With its mild, distinctly nutty flavor and light, fluffy texture and quick cooking time (about 15 minutes), this super-grain of South American origins is a boon to busy cooks. Is there a more perfect gluten-free pilaf grain than quinoa? Learn more in our Guide to Quinoa and see lots more ways to use it in Easy Quinoa Recipes.
This pilaf makes good use of frozen vegetables you may have lingering in your freezer. I don’t know about you, but I almost always have bags of half-used frozen green beans, corn, and peas — this pilaf is an ideal way to use them up.
Complete the meal: For a hearty and simple meal, add baked or microwaved sweet potato or roasted winter squash. Add a simple salad or slaw if you’d like.
- 3/4 cup quinoa, any color
- 1 tablespoon dark sesame oil
- 1 small onion, finely chopped
- 2 to 3 cloves galic, minced
- 1/2 medium red bell pepper, finely diced
- 1 1/2 cups frozen shelled edamame (fresh green soybeans), completely thawed
- 1 1/2 cups frozen cut green beans, completely thawed
- 1/2 cup frozen corn kernels, completely thawed
- 1/2 cup frozen green peas, completely thawed
- 1/3 cup good-quality bottled teriyaki marinade, or more, to taste
- 1 to 2 teaspoons grated fresh or squeeze-bottle ginger
- Freshly ground pepper to taste
- Sriracha or other hot seasoning to pass around, optional
- Combine the quinoa with 1 1/2 cups water in a stir-fry pan or deep skillet. Bring to a slow boil, then turn down the heat, cover, and simmer until the water is absorbed, about 15 minutes. If the quinoa isn’t done to your liking, add another 1/4 cup water and cook until absorbed. You can do this part ahead of time.
- Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat. Add the garlic and continue to sauté until both are golden.
- Add the bell pepper, edamame, and green beans along with just enough water to keep the skillet moist. Cover and cook until the edamame and green beans are just tender, about 6 to 8 minutes.
- If the quinoa isn’t done yet, take the vegetable mixture off the heat, and let stand, uncovered. When it’s ready, add the cooked quinoa to the pan along with the corn and peas (return the pan to the heat if you had removed it) and stir everything together.
- Drizzle in at the teriyaki and ginger along with a few grindings of pepper and stir again. Cook over medium-high heat, stirring often, for 3 to 4 minutes. Taste and add more teriyaki and/or ginger if need be.
- Serve at once, passing around sriracha to anyone that wants to spice up their portion.
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Photos above recipe box: Bigstock